Go Back

Chinese Crispy Beef & Broccoli Noodles

A delightful fusion of crispy beef, tender broccoli, and silky noodles coated in a savory homemade sauce, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 480
Ingredients Method Notes

Ingredients
  

Noodles and Beef
  • 250 g egg noodles Can use rice noodles for gluten-free option
  • 200 g flank steak Try to find a good-quality cut for the best flavor
  • 2 tbsp cornstarch This is the secret ingredient for that crunch!
  • 1/2 tsp salt Adjust as needed for your taste
  • 1/4 tsp black pepper Freshly cracked is best
  • 4 tbsp vegetable oil Can use canola or peanut oil for frying
Vegetables
  • 200 g broccoli florets Fresh is best, but frozen will work
  • 2 cloves garlic, minced Fresh garlic adds an aromatic touch
  • 1 tbsp ginger, minced Use fresh ginger for optimal flavor
Sauce
  • 2 tbsp soy sauce Low-sodium is a healthier option
  • 2 tbsp oyster sauce A must for that savory depth
  • 1 tbsp hoisin sauce For a touch of sweetness
  • 1 tbsp rice vinegar Balances flavors beautifully
  • 1 tsp sugar Enhances the umami flavor
  • 100 ml beef stock Homemade is best, but store-bought works too
  • 1 tbsp sesame oil Adds a rich, nutty flavor

Method
 

Preparation
  1. Slice the flank steak thinly against the grain and season with salt and pepper.
  2. Toss the steak in cornstarch until evenly coated.
Cooking
  1. In a wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
  2. Fry the beef in batches until crispy and golden brown, about 2 minutes per side. Remove and drain on paper towels.
  3. Bring a pot of water to a boil and cook the egg noodles according to package instructions. Drain and toss with sesame oil.
  4. Heat the remaining oil in the wok and stir-fry the minced garlic and ginger for 30 seconds until fragrant.
  5. Toss in the broccoli florets and stir-fry for 2–3 minutes until bright green and tender-crisp.
  6. Stir in soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and beef stock. Bring everything to a simmer.
  7. Return the crispy beef to the wok along with the cooked noodles, tossing everything together until well combined. Serve immediately.

Notes

For best results, use fresh, high-quality ingredients. Store leftovers in an airtight container in the fridge for up to 3 days.